Cooking With Wine

Posted on by LFFL
Pinot Grigio
Moscato

If you’re going to cook with wine, I’d suggest you get a cheap brand of wine—because it’ll all just probably go into the pot anyway.  I got mine at a local Walmart browsing the alcohol aisle—and I didn’t have a clue what I was looking for.

I mean great googly moogly—there are so many to choose from!  What’s the big difference between all the different types and brands anyway?  The recipe called for “white wine”, so I grabbed a white wine once my eyes could zero in on any particular one.

I’m not very experienced with wine or wine-cooking, but I remember when I first came across a recipe I wanted to try that called for a white wine.  Though I went to the store to get the necessary ingredients for making the recipe, I couldn’t help but think my food was going to have a strong taste of alcohol and reek of the stuff.

How wrong I was, indeed.  I mean, I even had one recipe that called for a whole bottle of wine and had the fish floating inside an entire pot of it boiling away—but when it was all said and done I couldn’t taste any alcohol in the fish at all.  Go figure.

So, if you have nothing else to do today, give cooking with wine a try and see how you like it—whether you put the wine into a recipe or whether you drink it as you cook along makes no difference—it’s still “cooking with wine.”

Take-Away Life Lesson:  Makes you wonder why a recipe calls for 1/2 cup wine during the cooking process if you can’t really tell a difference from if you hadn’t cooked with it at all.

29 thoughts on “Cooking With Wine”

  2. It’s weird if you’ve never cooked with wine and you’re not a drinker of alcohol you would think that if you cook with wine, fearing that your dinner would have a hint of a alcoholic taste. I guess thats true for non-drinkers. I’m sure foods that are prepared with wines are delicious and taste better than non-wine food recipes. Good Post LFFL Have a good one

  3. I had been instructed to only purchase only the wine that you would…drink. 🙂 Same for osake (or as some Westerners pronounce it, “saki”). In fact, the best sake are the ones that are served chilled. Hot sake is the cheap stuff, heated to mask the unrefined edges. 🙂 But in the end, who cares? Buzzzz….

  4. That’s funny…so the taste completely disappeared, although you had to use more than half the bottle. Lol. Did you prepare a completely different dish this time around, or was it the same fish dish as before?

    1. A different one. I know you can taste the wine somewhat in some dishes, but in the recipe I made I couldn’t tell a thing which made me wonder why use it at all. What’s it supposed to do to it?? Who knows. Maybe it’s just me that couldn’t tell. Lol.

  5. i’m not experienced in cooking with red wine either and last wk i made a simple summer pasta and added a Port Wine dressing. i must admit, i really didnt like the taste in the end and next time i will stick to my extra virgin olive oil, vinegar, lemon, salt, black pepper etc etc…

    1. I know. Sometimes you can taste the wine and sometimes you can’t when you cook with it. I guess it depends on the recipe. But I think in most cases you can get away with not using it at all when a recipe calls for it.

  6. Isn’t cooking with wine when you just drink a whole bottle of wine while you’re cooking?

    1. That looks good. I’m sure wine does add something to recipes. I just couldn’t tell a difference with the recipes I made. It’s still fun pouring it out of the bottle though to cook with! 🙂 Thanks for this.

  8. wine (or alcohol or bourbon, etc) definitely adds something in cooking or baking. Acid, for one. And richness–think of red wine in chili or stew. Have fun with your discovery 🙂

  9. I never know either, I’m not a wine drinker, but I like to cook with it. my favorite: I get that big big jug of white wine, dump it all in a huge pot, and when it’s boilng, add shrimp, lemons and cajun spice. Makes the best shrimp cocktail ever… It’s awesome.

    1. Yeah, I’m clueless. I don’t mind cooking with it, I just never know the difference in them all. Sounds like a good bath for the shrimp, too. 🙂

  12. I used to make a very nice Swiss cheese sauce for crab crêpes that called for Vermouth. The flavor of this came through and was quite tasty.

    Virtual hugs,

    Judie

    1. Must have just been the recipes I tried then. I’m sure most food has some hint of the wine that’s true for most cases the reason the wine is used in cooking to begin with.

  13. A little expansion of my last comment

    Thirsty eyes ,looking for wine.
    bring ,don’t waste in cooking with wine.
    peaceful and calm time .
    Night has a booking with wine

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